DirtyFLRestaurant Inspection Data

POLLO TROPICAL #50

With 6 documented inspections, POLLO TROPICAL #50 in ROYAL PALM BEACH has achieved a 3.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 7 months ago · 6 reports on file

50 Northwest 1st Street
Florida, 33324
Broward County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 6 health inspection reports

All Inspection Reports

9/9/2025· 7mo ago

Visit ID: 10919089

Met Inspection Standards

1 high

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched face then proceeded to put on gloves and prepare food for order without washing their hands- educated operator - employee washed hands.

12/17/2024· 1y 4mo ago

Visit ID: 8841495

Met Inspection Standards
  • N/A:No Violations Were Observed

7/26/2024· 1y 8mo ago

Visit ID: 8720922

Met Inspection Standards
  • N/A:No Violations Were Observed

2/12/2024· 2y 2mo ago

Visit ID: 8528877

Met Inspection Standards

3 high

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk In cooler- Cooked Pork 50-54F at 9:50 ( cooling overnight) - food covered with aluminum foil- at current rate of cooling food did not reach to 41F- see stop sale.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left establishment to discarded cardboard boxes- employee returned and put on gloves then handled clean tongs - educated operator- employee washed hands. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk In cooler- Cooked Pork 50-54F at 9:50 ( cooling overnight) - food covered with aluminum foil- at current rate of cooling food did not reach to 41F- see stop sale.

10/18/2023· 2y 6mo ago

Visit ID: 8528765

Met Inspection Standards
  • N/A:No Violations Were Observed

10/17/2023· 2y 6mo ago

Visit ID: 8342926

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 24-03-4:Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed soil metal pans mixed with clean on top of three compartment sink.- operator removed **Corrective Action Taken** Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans on top of three compartment sink Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between hot box and counter on the cook-line- operator removed. Corrected On-Site Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed clean container with chimichuri sauce inside walk in cooler with two different labels- operator removed Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table -Cooked chicken 121°F (hot Holding), cooked peppers 121°F (hot Holding), cooked steak 121°F (hot Holding), cooked pork 118°F (hot Holding) per operator stored about 30 minutes- operator moved items to steamer to reheat the items to 165+F **Corrective Action Taken** Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler- pork prepared more than 24hrs- not date marked- operator date marked Corrected On-Site Warning